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Mansei enzyme
Mansei Enzyme has continued to make brown rice enzymes using the same manufacturing method since its founding using koji making technology from ancient times in Japan. Brown rice enzyme is a fermented brown rice food that can be taken while more than 50 kinds of enzymes are active.
1
Brown rice enzyme is an upcycled product that is produced by fermenting and culturing rice bran and rice germ, which are often discarded because they are not delicious, difficult to digest, or troublesome to cook, with koji mold, which is a national bacterium.
2
The beneficial nutrients of brown rice, such as γ-oryzanol, B vitamins, iron, folic acid, zinc, GABA, tryptophan, dietary fiber, etc., are contained in the rice bran and rice germ parts.
3
Fermentation is a technology based on ancient human wisdom that is beneficial to humans, such as fermentation makes it easier to store, tastes better, and increases nutrients.
Brand Owner
More about the Brand Owner
奥脇圭一
OKUWAKI KEIICHI
Graduated from the Japan Institute of Technology Professional Graduate School. He has been working for Mori Iron Works Co., Ltd., where his maternal grandfather was the president, for 12 years. He joined Mansei Enzyme Co., Ltd. in March 2018, when his paternal grandfather founded the company, and became the representative director in March 2021. He has inherited the manufacturing method of brown rice enzyme, which is a fermented rice bran food handed down from his grandfather, and is striving to contribute to the beauty and health of customers with brown rice enzyme.
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We continue to manufacture and sell brown rice enzymes in order to contribute to everyone's beauty and health.
What are we doing?
Fermentation is a technology based on ancient human wisdom that is beneficial to humans in that fermentation makes it easier to store, tastes better, and increases nutrients.
Brown rice enzyme is an upcycled product that is produced by fermenting and culturing rice bran and rice germ, which are often discarded because they are not delicious, difficult to digest, or troublesome to cook, with koji mold, which is a national bacterium.
The beneficial nutrients of brown rice, such as γ-oryzanol, B vitamins, vitamin E, vitamin K, iron, folic acid, calcium, potassium, magnesium, zinc, GABA, dietary fiber, etc., are contained in the rice bran and rice germ parts.
Brown rice enzyme, which is rice bran and rice germ koji, is fermented and cultured with koji mold and dried at low temperatures.
By fermenting rice bran and rice germ with the power of enzymes, it becomes easier to store, tastes better, strengthens vitamins, and produces more than 50 kinds of enzymes.
By drying at a low temperature with our unique technology, it is possible to ingest enzymes such as amylase, protease, lipase, and SOD active oxygen scavenging enzyme while they are still alive.
Commitment to the product
BUNKAI-San, which we will introduce this time, is a product made by adding green tea powder to brown rice enzymes. Catechins and oleic acid have been added to the abundant nutrients of brown rice enzymes, and the aroma of green tea makes it even more delicious.
Who are supporting us?
The target audience is women in their 30s and 40s, who are interested in esthetics and beauty. It is also popular with natural food stores that handle additive-free foods such as Natural House, esthetic beauty stores such as enzyme baths and yoga studios, and muscle training gyms due to its metabolism-boosting effect.
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Mansei enzyme
Mansei Enzyme has continued to make brown rice enzymes using the same manufacturing method since its founding using koji making technology from ancient times in Japan. Brown rice enzyme is a fermented brown rice food that can be taken while more than 50 kinds of enzymes are active.
1
Brown rice enzyme is an upcycled product that is produced by fermenting and culturing rice bran and rice germ, which are often discarded because they are not delicious, difficult to digest, or troublesome to cook, with koji mold, which is a national bacterium.
2
The beneficial nutrients of brown rice, such as γ-oryzanol, B vitamins, iron, folic acid, zinc, GABA, tryptophan, dietary fiber, etc., are contained in the rice bran and rice germ parts.
3
Fermentation is a technology based on ancient human wisdom that is beneficial to humans, such as fermentation makes it easier to store, tastes better, and increases nutrients.
Brand Owner
More about the Brand Owner
奥脇圭一
OKUWAKI KEIICHI
Graduated from the Japan Institute of Technology Professional Graduate School. He has been working for Mori Iron Works Co., Ltd., where his maternal grandfather was the president, for 12 years. He joined Mansei Enzyme Co., Ltd. in March 2018, when his paternal grandfather founded the company, and became the representative director in March 2021. He has inherited the manufacturing method of brown rice enzyme, which is a fermented rice bran food handed down from his grandfather, and is striving to contribute to the beauty and health of customers with brown rice enzyme.
Read More
Learn more about this brand
Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?
Why are we doing?
Auto-translated
We continue to manufacture and sell brown rice enzymes in order to contribute to everyone's beauty and health.
What are we doing?
Fermentation is a technology based on ancient human wisdom that is beneficial to humans in that fermentation makes it easier to store, tastes better, and increases nutrients.
Brown rice enzyme is an upcycled product that is produced by fermenting and culturing rice bran and rice germ, which are often discarded because they are not delicious, difficult to digest, or troublesome to cook, with koji mold, which is a national bacterium.
The beneficial nutrients of brown rice, such as γ-oryzanol, B vitamins, vitamin E, vitamin K, iron, folic acid, calcium, potassium, magnesium, zinc, GABA, dietary fiber, etc., are contained in the rice bran and rice germ parts.
Brown rice enzyme, which is rice bran and rice germ koji, is fermented and cultured with koji mold and dried at low temperatures.
By fermenting rice bran and rice germ with the power of enzymes, it becomes easier to store, tastes better, strengthens vitamins, and produces more than 50 kinds of enzymes.
By drying at a low temperature with our unique technology, it is possible to ingest enzymes such as amylase, protease, lipase, and SOD active oxygen scavenging enzyme while they are still alive.
Commitment to the product
BUNKAI-San, which we will introduce this time, is a product made by adding green tea powder to brown rice enzymes. Catechins and oleic acid have been added to the abundant nutrients of brown rice enzymes, and the aroma of green tea makes it even more delicious.
Who are supporting us?
The target audience is women in their 30s and 40s, who are interested in esthetics and beauty. It is also popular with natural food stores that handle additive-free foods such as Natural House, esthetic beauty stores such as enzyme baths and yoga studios, and muscle training gyms due to its metabolism-boosting effect.
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There are no products available for display
Products
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